Synthesis and production of steviol glycosides: recent research trends and perspectives

Abstract

Steviol glycosides (SvGls) are plant secondary metabolites belonging to a class of chemical compounds known as diterpenes. SvGls have been discovered only in a few plant species, including in the leaves of Stevia rebaudiana Bertoni. Over the last few decades, SvGls have been extensively researched for their extraordinary sweetness. As a result, the nutritional and pharmacological benefits of these secondary metabolites have grown increasingly apparent. In the near future, SvGls may become a basic, low-calorie, and potent sweetener in the growing natural foods market, and a natural anti-diabetic remedy, a highly competitive alternative to commercially available synthetic drugs. Commercial cultivation of stevia plants and the technologies of SvGls extraction and purification from plant material have already been introduced in many countries. However, new conventional and biotechnological solutions are still being sought to increase the level of SvGls in plants. Since many aspects related to the biochemistry and metabolism of SvGls in vivo, as well as their relationship to the overall physiology of S. rebaudiana are not yet understood, there is also a great need for in-depth scientific research on this topic. Such research may have positive impact on optimization of the profile and SvGls concentration in plants and thus lead to obtaining desired yield. This research summarizes the latest approaches and developments in SvGls production. Key points • Steviol glycosides (SvGls) are found in nature in S. rebaudiana plants. • They exhibit nutraceutical properties. • This review provides an insight on different approaches to produce SvGls. • The areas of research that still need to be explored have been identified.

The Potential of Cold Plasma and Electromagnetic Field as Stimulators of Natural Sweeteners Biosynthesis in Stevia rebaudiana Bertoni

“…There are at least 38 steviol glycosides identified in stevia to date [ 3 ]. Rebaudioside A (RebA) and stevioside (Stev) are the most abundant steviol glycosides (SGs) responsible for the sweetness of stevia ( Figure 1 ).…”

The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream

“…The natural constituents of the stevia leaves, steviol glycosides, have been generally recognized and considered as safe (GRAS) in the U.S. since 2008 [ 5 , 31 ]. Leaves of stevia contain sweet compounds are known as either diterpene glycosides or (more commonly) steviol glycosides [ 32 , 33 ], of which more than 40 steviol glycosides identified [ 33 , 34 , 35 , 36 ]. Most of them lack relevant sweetness data, except for the following 11 types: stevioside, rebaudioside A (Reb A), Reb B to F [ 37 , 38 ], M [ 32 , 39 ], steviolbioside [ 39 ], rubusoside [ 32 , 35 ], and dulcoside A [ 32 , 35 ].…”

“…Moreover, these steviol glycosides are currently approved in the European markets [ 40 , 41 ]. The major types of steviol glycosides are stevioside (110–270 times sweeter than sucrose) [ 32 , 35 ] and Reb A (250–400 times sweeter than sucrose) [ 32 , 36 , 37 ] which are found at about 4–13% and 2–4% in driedstevia leaf, respectively [ 29 , 30 , 37 ]. However, these major steviol glycosides have been found to provide a significant bitter aftertaste [ 33 , 36 , 41 ].…”

“…The major types of steviol glycosides are stevioside (110–270 times sweeter than sucrose) [ 32 , 35 ] and Reb A (250–400 times sweeter than sucrose) [ 32 , 36 , 37 ] which are found at about 4–13% and 2–4% in driedstevia leaf, respectively [ 29 , 30 , 37 ]. However, these major steviol glycosides have been found to provide a significant bitter aftertaste [ 33 , 36 , 41 ]. Thus, many researchers have investigated various steviol glycosides [ 39 , 42 ] and found that certain minor types of steviol glycosides, such as Reb D and M, exhibited different levels of sweetness and bitterness from the other major types, but are found only 0.1–0.2% [ 30 ].…”

Enrichment of the rebaudioside A concentration in Stevia rebaudiana extract with cyclodextrin glycosyltransferase from Bacillus licheniformis DSM 13

“…Rebaudioside C, D, E and F, dulcoside A as well as steviolbioside are minor sweet terpenoid compounds in this plant [ 5 ]. The commercial production of stevioside began in the late 1970s [ 6 ]. Due to its bitter aftertaste, its use in human nutrition is restricted [ 7 ].…”